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What’s the difference between embutidos (cured sausages and cold cuts)?
If you’ve ever wondered what the difference is between embutidos when you see a charcuterie board of chorizo, salchichón, lomo, fuet or sobrasada, the answer isn’t just in the flavor. It’s in the preparation, in the cut of meat used, in the seasoning, in the curing and, of course, in the origin. In Spanish gastronomy, talking about embutidos is talking about tradition, artisan craftsmanship and a very precise way of understanding quality.
Not all products that ...